Whole Wheat Breakfast Biscuits. Browse Products & Get Recipes Ideas That Are Quick & Easy. Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened. Great recipe for Whole Wheat Breakfast Biscuits. They came out great and smell delicious, so I wanted to share!

And the best part is that they freeze and reheat beautifully (I just throw the frozen biscuits in the toaster oven on the bake setting). So make a big batch, freeze a bunch in a gallon zip lock freezer bag, and then the next time you want to add a biscuit to your breakfast, lunch or dinner they are ready to go. Nutrition Facts: Whole Wheat Buttermilk Biscuits. You can cook Whole Wheat Breakfast Biscuits using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Whole Wheat Breakfast Biscuits

It's 150 g of all-purpose flour.
Prepare 150 g of whole wheat flour.
Prepare 1 Tbsp of baking powder.
Prepare 1/8 tsp of baking soda.
Prepare 1 tsp of sugar.
It's 1/4 tsp of salt.
You need 240 ml of buttermilk (see notes above for substitutions).
You need 60 g of unsalted butter.
It's of melted butter for brushing.

My go-to Whole Wheat Biscuits recipe that yields the lightest, fluffy and flaky homemade biscuits ever. Serve with jam, honey, or sausage gravy! In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs.

Whole Wheat Breakfast Biscuits instructions

Preheat oven to 220°C/425°F.
Mix the flours, baking powder, baking soda, sugar and salt in a bowl..
Cut butter into little cubes and add to the flour. Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces..
Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet..
On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture)..
Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too).
Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits. (dust the cutter with flour each time). If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands..
Arrange the biscuits on a lined baking sheet..
Bake for 15-17 minutes until golden brown..
Brush with a little melted butter and enjoy!.

Beat egg and milk; stir into dry ingredients until a ball forms. Traditional buttermilk biscuits are probably the last thing that people imagine in whole wheat form. There is something special about a true Southern buttermilk biscuit and I won't deny that one bit. But you'd be amazed just how fluffy whole grain biscuits can be too. Biscuits are a classic American treat.